Place the shredded potato in the middle of a paper towel and try to squeeze out as much liquid as possible.
Mix the shredded potato, rosemary, garlic, onion, salt, and pepper in a medium mixing bowl.
Brush both sides of the waffle iron with the butter, being sure to coat it well.
Spoon half of the shredded potatoes into the center of the waffle iron and close the lid, pressing down lightly. After 2 minutes, press down on the lid again to further compress the potatoes.
Cook the potatoes for approximately 10 minutes, checking on them once or twice. When golden brown all over, carefully remove them.
Combine the egg yolks, mustard, lemon juice and hot pepper sauce in a blender. Run the blender for about 5 seconds.
Melt the butter in the microwave-safe bowl in the microwave until completely melted and hot, approximately 1 minute. With the blender on high speed, pour the butter into the egg yolk mixture in a thin stream. It will thicken right away.
Pour the hollandaise into a bowl and put the bowl in a pan of hot water to keep it warm.
Heat a large skillet over medium-high heat. Whisk the mustard, maple syrup and vinegar together in a small bowl. Brush the ham steak with the mixture and cook it in a large skillet until heated through, turning and brushing it occasionally.
Boil 3 quarts of water in a 4-quart saucepan over high heat. Add 1 tablespoon vinegar, and two teaspoons of salt. While the water heats, crack 4 eggs into separate ramekins.
Reduce the heat low, until it’s just at a bare simmer. Carefully slide the eggs into the water. Simmer the eggs until the whites are set but the yolks are still runny, approximately 2 minutes. Use a slotted spoon to transfer the eggs to clean ramekins. Repeat with the remaining eggs. Carefully trim off rough edges of egg white if desired.
Arrange a waffle on a plate, top with a slice of the ham steak that is slightly smaller than the waffle. Carefully slide a poached egg on the ham steak and spoon some of the warm hollandaise over it.
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